Mexican Hot Chocolate Ii
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
44
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
In a large heavy saucepan, combine the milk, the brown sugar, the ground cinnamon, the vanilla, and a pinch of salt and bring the mixture just to a boil over moderate heat
2
In a small heatproof bowl, combine the chocolate with about 1/2 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth
3
Add the chocolate mixture to the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes
4
Whisk in the Kahlúa
5
(For a frothy result, in a blender blend the hot chocolate in batches
6
) Divide the hot chocolate among mugs and serve it with the cinnamon sticks as stirrers
7
In a large heavy saucepan, combine the milk, the brown sugar, the ground cinnamon, the vanilla, and a pinch of salt and bring the mixture just to a boil over moderate heat
8
In a small heatproof bowl, combine the chocolate with about 1/2 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth
9
Add the chocolate mixture to the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes
10
Whisk in the Kahlúa
11
(For a frothy result, in a blender blend the hot chocolate in batches
12
) Divide the hot chocolate among mugs and serve it with the cinnamon sticks as stirrers